Turkey Burger Extraordinaire!

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“Delicious yet simple recipe for a turkey burger with tons of flavor, moisture and texture. The bit of wine that's added to the pan in the last minutes of cooking helps keep the meat moist and creates an optional light sauce. Posted in the Washington Post.”

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people discussing

Top Review by

I had turkey burgers in the freezer, I made a marinade out of the ingredients (minus the marjoram - personal preference). I marinated the burgers for a few minutes before frying. Wow, great flavor! I would (and will) use this combination on regular burgers and chicken, too! Thanks for the recipe. I loved it.

Top Review by

6

people discussing

I had turkey burgers in the freezer, I made a marinade out of the ingredients (minus the marjoram - personal preference). I marinated the burgers for a few minutes before frying. Wow, great flavor! I would (and will) use this combination on regular burgers and chicken, too! Thanks for the recipe. I loved it.

Directions

Preheat oven to 350 degrees and place rack in the middle of the oven; .

Combine the ground turkey, salt and pepper in a large bowl. Add 1 tablespoon oil, 1 tablespoon of the wine, soy sauce, red wine vinegar, chili sauce, if desired, mustard and marjoram. Use your hands to mix just until the ingredients are incorporated. (Avoid over mixing, which will toughen the burgers.).

Shape into 4 equal-size burgers, about 1 inch thick. Season them on both sides with salt and pepper to taste.

In a large, oven proof skillet over medium-high heat, heat the remaining 1 tablespoon of oil until it simmers.

Add the burger and sear, undisturbed, for 2 to 4 minutes, until a crust has formed on the bottom.

Carefully turn the burgers over and sear on the second side, 2 to 4 minutes. (They will not be cooked through).

Add the remaining wine to the pan and transfer the skillet to the oven.

Roast for about 10 minutes, or just until the center of the burgers registers 165 degrees on a meat thermometer.

Check the temperature early and often to avoid overcooking. The burgers should be just firm, but not hard to the touch, when they're done.